Can the color change be restored after Apple is cut and opened? Nutritional teachers teach to add something "restore fresh color"

After the apple is cut, the yellow pulp inside will gradually turn brown. Many people think that once the apple changes color, it will not be able to return to its original state, but in fact there is a way to restore the color of the pulp to its original beauty. Japanese nutritionist Kanako Yamada introduced the brilliance of resilience of Apple’s beautiful color, and how to prevent Apple’s color from being cut from the beginning.

Apple color change is caused by "oxidation".

When the apple is cut, the cut surface will gradually turn brown over time. This is a phenomenon caused by the "oxidation" of Apple. Apple is rich in polyphenols, and the monoclonal is particularly prone to oxidation reactions. In addition, there is also an oxidative enzyme called polyphenol oxidase in Apple. When the apple is cut open or part of the cell is damaged, the single and oxidative enzymes react like a wardrobe, combining with the oxygen in the air, thereby triggering an oxidative reaction, causing the apple to turn brown. When Apple changes color, some people feel that they lose freshness as their appearance changes, but there is actually a way to restore the Apple to its originally fresh color.

{9 Vitamin C is an ingredient with a reductive effect. Apples that have been oxidized and turned brown can use the reduction effect of vitamin C to bring them closer to their original color.

Soaking the color-changing apple in vitamin C-rich orange juice can restore color. Pour the orange juice into a bowl and soak the apple for about 5 to 10 minutes. Although it cannot fully restore the original color, the brown spots of Apple will dilute, and the color will be close to the fresh color when it is just opened.

Orange juice has many different types, the concentration varies depending on the product, and the content of vitamin C will also vary. It is recommended to choose "100% juice" rich in vitamin C.

Use "salt water" to prevent oxidation of apples

Soaking the cut apples in salt water can prevent oxidation. Prevent the color change of the apples in advance. Avoiding oxidation is the key. Salt water helps reduce the activity of polyphenol oxidase. Dissolve 1 gram of salt in 200 ml of water to make 0.5% salt water and soak the apple for about 1 minute. For Apples that have changed color, orange juice can be used to restore the color; if you want to prevent oxidation in advance, you can use salt water.